Bâtard listed on the FORBES 2016 All-Star Eateries In New York

Bâtard Honors Chef Eckart Witzigmann

For seven nights,* Bâtard will honor Chef Witzigmann with a $75 prix fixe menu of his signature dishes.

*June 29, 30; July 1, 2, 5, 6, 7 (Our regular menu will be available on these nights as well.)

Eckart Witzigmann was named "Chef of the Century" by Gault Millau in 1994, an honor he shares with just three other people: Paul Bocuse, Joël Robuchon and Frédy Girardet.

Witzigmann was born in Austria in 1941. Early in his career, his outstanding talent was recognized and promoted by the best in the business, notably Paul Bocuse, Roger Vergé, the Troisgros brothers and Paul Haeberlin. After honing his craft in some of the world’s most prestigious restaurants, he opened Aubergine in Munich in 1978. In 1979, Aubergine became the first restaurant in Germany to be awarded the much-coveted three stars from Michelin. Aubergine retained that rating until it closed in 1993.

A beloved teacher and mentor to generations of young chefs (including Markus Glocker), Witzigmann has also authored a number of highly successful cookbooks. Today he travels the globe as a consultant, developing innovative restaurant concepts for clients as diverse as the Japanese Juchheim group and the Salzburg airport.

“The chef of kings and gods,” as The New York Times called him, has cooked for Queen Elizabeth II, King Hassan of Morocco, the Maharaja of Jaipur, Mikhail Gorbachev, George W. Bush, and Valerie Giscard d’Estaing, among other dignitaries. But Witzigmann does not play favorites: “For me, every guest is equally important and I always make an effort to treat every one of them the same."

A Special Menu to Honor Chef Eckart Witzigmann on His 75th Birthday

beetroot gelée

caviar, sour cream, celery

***

roasted langoustine

asparagus, passion fruit vinaigrette

***

heaven & earth of foie gras

calvados, apple, black truffle

***

lamb loin wrapped in aubergine

baumkuchen, lemon, red pepper jus

***

fresh strawberries

caramelized puff pastry, vanilla, champagne ice cream

***

mignardises

For more information, please call 212-219-2777 or email jwinterman@myriadrg.com.

Bâtard is now serving dinner at the bar

Bâtard Named One of NYC's 50 Best by Wine & Spirits Magazine

"Go for the Burgundy—whether the older vintages that Jason Jacobeit has sourced direct from winery cellars and priced attractively, or the great buys he’s unearthed from less storied corners—and stay for Markus Glocker’s opulent Austro-French food."

Bâtard Once Again Awarded Michelin Star

Bâtard Wins The 2015 James Beard Award For "Best New Restaurant"

In a national competition featuring America’s most accomplished and talented restaurants, Bâtard is honored to achieve this revered recognition. Under the helm of Owner Drew Nieporent, Managing Partner John Winterman, and Chef Markus Glocker, Bâtard’s Modern European fare and gracious service is winning over diners from around the world, in a space with a rich 30-year culinary history. It is with great appreciation that we accept this award from The James Beard Foundation.

Forbes: Inside America's Best New Restaurant, Bâtard

Bâtard Nominated for "Best New Restaurant" at 2015 James Beard Awards

Congratulations to Bâtard for securing a nomination for "Best New Restaurant" as part of the 2015 James Beard Foundation Restaurant and Chef Awards! Bâtard is one of two New York-based restaurants within the category. Winners will be announced on May 4, 2015.

Bâtard Wins "Restaurant of the Year" at 2014 Eater Awards!

Bâtard is officially Eater New York's 2014 pick for "Restaurant of the Year"! Narrowed down from a group of five nominees to a group of three (based on votes from Eater readers), the Eater editorial team chose Bâtard as the ultimate winner!

Pete Wells of The New York Times Awards Bâtard Three Stars

The Street spoke to Jason Jacobeit, head sommelier at Tribeca Grill and Bâtard, about Tribeca Grill's extensive wine list. Check out the full piece here!

"The restaurant has 26,000 bottles of wine in its inventory, representing about 2,300 unique wine selections. The collection, stored among four cellars, is the result of buying virtually everything on release for the past 25 years, as well as occasionally buying rare and fine wines at auction.

"The wines we have in our cellar from the early 1990s or late 1980s were literally purchased two and half decades ago and we can guarantee the authenticity and provenance, and that the wines been stored properly," Jacobeit says. "Everything we have has been purchased by us. And our wine list is saturated with value."

Executive Chef Markus Glocker, of Bâtard, Is Featured on Good Day New York!

Bâtard Receives 3 Stars from GQ Magazine!

Check out Bâtard's 3 star review in GQ Magazine!

Batard Receives 3 Stars From New York Magazine!

"The dish I can’t stop talking about is the veal tenderloin “tramezzini,” which the kitchen wraps in a golden crust with a scrim of Swiss chard, and garnishes with veal jus and chanterelles, like an exotic, savory form of French pastry".